Rustle this up (Picture: Yeo Valley)
Sprouts are not just for Christmas.
In fact, we are fully in the midst of Brussels sprout season right now – which runs from November through until March.
Maybe you still have some knocking around in the fridge from the festive season, or perhaps your New Year’s resolution is to cook more seasonally – either way, we have a delicious recipe for you to try.
Fritters are a great breakfast, brunch or lunch option and this recipe, courtesy of Yeo Valley, can be knocked up in just 15 minutes.
So if you’re on the fence when it comes to Brussels sprouts – or perhaps you want to give them another chance in 2023 – this recipe is for you.
Sprout fritters recipe
Ingredients
300g Brussels sprouts, cooked and finely sliced
300g leeks, cooked and chopped
60g plain flour
1 tsp baking powder
2 eggs, cracked
1 tbsp chopped herbs (whatever you have in the house)
3 tbsp whole milk
1/2 lemon, juiced
Salt and pepper
To serve:
1 poached egg
More: Lifestyle
Method
Add the sprouts and leeks to a mixing bowl with the flour and baking powder. Stir to combine the mixture.
Add the eggs, chopped herbs, milk and lemon juice. Mix to combine the ingredients and season with salt and pepper.
Heat the frying pan and add a splash of oil. Add 1 heaped tablespoon of the mixture to the pan and cook for 4 minutes on a medium heat. Flip the fritter and cook for another 4 minutes.
Stack the fritters and serve with a poached egg.
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